The Effect of pH and Sodium Caseinate on the Aqueous Solubility,Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods

Poor water solubility and low bioavailability of hydrophobic flavonoids such as rutin remain as substantial challenges to their oral delivery via functional foods. In this study, the effect of pH and the addition of a protein (sodium caseinate; NaCas) on the aqueous solubility and stability of rutin was studied, from which an efficient delivery system for the incorporation of rutin into functional food products was developed. The aqueous solubility, chemical stability, crystallinity, and morphology of rutin (0.1–5% w/v) under various pH (1–11) and protein concentrations (0.2–8% w/v) were studied. To manufacture the concentrated colloidally stable rutin–NaCas particles, rutin was dissolved and deprotonated in a NaCas solution at alkaline pH before its subsequent neutralisation at pH 7. The excess water was removed using ultrafiltration to improve the loading capacity. Rutin showed the highest solubility at pH 11, while the addition of NaCas resulted in the improvement of both solubility and chemical stability. Critically, to achieve particles with colloidal stability, the NaCas:rutin ratio (w/w) had to be greater than 2.5 and 40 respectively for the lowest (0.2% w/v) and highest (4 to 8% w/v) concentrations of NaCas. The rutin–NaCas particles in the concentrated formulations were physically stable, with a size in the range of 185 to 230 nm and zeta potential of −36.8 to −38.1 mV, depending on the NaCas:rutin ratio. Encapsulation efficiency and loading capacity of rutin in different systems were 76% to 83% and 2% to 22%, respectively. The concentrated formulation containing 5% w/v NaCas and 2% w/v rutin was chosen as the most efficient delivery system due to the ideal protein:flavonoid ratio (2.5:1), which resulted in the highest loading capacity (22%). Taken together, the findings show that the delivery system developed in this study can be a promising method for the incorporation of a high concentration of hydrophobic flavonoids such as rutin into functional foods.     

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium

In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes.     

Least-squares support vector machines and near infrared spectroscopy for quantification of common adulterants in powdered milk

This paper proposes the use of the least-squares support vector machine (LS-SVM) as an alternative multivariate calibration method for the simultaneous quantification of some common adulterants (starch, whey or sucrose) found in powdered milk samples, using near-infrared spectroscopy with direct measurements by diffuse reflectance. Due to the spectral differences of the three adulterants a nonlinear behavior is present when all groups of adulterants are in the same data set, making the use of linear methods such as partial least squares regression (PLSR) difficult. Excellent models were built using LS-SVM, with low prediction errors and superior performance in relation to PLSR. These results show it possible to built robust models to quantify some common adulterants in powdered milk using near-infrared spectroscopy and LS-SVM as a nonlinear multivariate calibration procedure.     

紫外光度法间接测定脱脂乳中的芽孢数量

为了有效控制乳制品生产过程、保证质量,克服芽孢杆菌传统计数方法周期长的缺点,本实验通过分光光度法检测芽孢中特异性物质2,6-吡啶二羧酸(DPA)。根据DPA浓度与芽孢数量的关系,建立了快速检测脱脂乳中芽孢数量的方法。本研究对脱脂乳及其芽孢处理、DPA释放及采用紫外分光光度法检测做了研究。通过准确度和加标回收率检验,建立DPA含量与芽孢数的线性关系,回归方程为y=0.2084x-0.9363,r=0.6998,经验证可有效估测脱脂乳中芽孢数量(P<0.05)。     

原子吸收法测定牦牛奶粉中的营养元素

通过改变灰化温度,灰化时间及盐酸浓度三因素设计正交试验,对样品牦牛奶粉及市售奶粉进行干法消化。用火焰原子吸收光谱法对样品中的Ca, Mg, Fe, Cu, Zn, Mn, K和Na等八种元素进行测定。实验表明,最佳消化条件为：灰化温度510 ℃,灰化时间4 h,盐酸体积比为1∶5。在最佳实验条件下,对牦牛奶粉各元素的含量做了回收实验,回收率范围在95.2%～107.3%,相对标准偏差0.38%～3.86%(n=6)。实验结果表明：牦牛奶粉营养元素含量丰富, 是营养价值极高的食品。     

中性人乳寡糖的分离及结构鉴定

以脱脂、除蛋白后的人乳为原料,联合运用阴离子交换色谱(AEC)、凝胶渗透色谱(GPC)和多孔石墨化碳色谱(PGC)等多种分离纯化技术制备了18种中性人乳寡糖,并采用电喷雾碰撞诱导串联质谱(ESI-CIDMS/MS)技术对其结构进行了鉴定.结果表明,所制备的中性人乳寡糖主要为三至九糖,含有半乳糖(Gal)、葡萄糖(Glc)、N-乙酰葡萄糖胺(GlcNAc)和岩藻糖(Fuc).所有寡糖的还原端均含有乳糖核心(Galβ1-4Glc),非还原端均含有乳糖胺(Galβ1-3/4GlcNAc),并且Fuc以α1-2,α1-3和α1-4连接于主链的Gal,Glc和GlcNAc上.     

Secretory immunoglobulin a from health y human mothers' milk catalyzes nucleic acid hydrolysis

The human milk secretory immune system is known to be the first line of protection for the newborn infant against various pathogens. Secretory IgA (sIgA), the typical immunoglobulin found in secretions, can fight infections through many mechanisms. Using different methods, we have shown that sIgA from the milk of healthy women possesses DNAse and RNAse activities. The catalytic center is localized in the light chain of catalytic sIgA, while the DNA-binding center is predominantly formed by its heavy chain. The enzymic properties and substrate specificity of catalytic sIgA distinguish it from other known DNases and RNases. It is reasonable to assume, that the milk DNA- and RNA-hydrolyzing antibodies are capable not only of neutralizing viral and bacterial nucleic acids by binding these antigens as well as by hydrolyzing them. The DNA-hydrolyzing activity of Abs raises the possibility that these catalytic Abs may provide protective functions for the newborn through the hydrolysis of viral and bacterial nucleic acids.     

Catalytic DNA-and RNA-hydrolyzing antibodies from milk of healthy human mothers

Various catalytically active antibodies (Abs), or abzymes, have been detected recently in the sera of patients with autoimmune pathologies, in whom their presence is probably associated with autoimmunization. Normal humans are generally not considered to have abzymes, since no obvious immunizing factors are present. Here is shown by different methods that IgG from the milk of normal females possesses both DNase and RNase activities. The activities were also present in the IgG F(ab′)₂ and Fab fragments. Affinity modification of IgG by the chemically reactive derivative of an oligonucleotide led to preferential modification of the L chain of IgG. After separation of the subunits by sodium dodecyl sulfate electrophoresis in a gel containing DNA, an in-gel assay showed DNase activity in the L chain. The L chain separated by affinity chromatography on DNA-cellulose was catalytically active. These findings speak in favor of the generation of cat alytic Abs by the immune system of healthy mothers. It is known that the treatment of adults with DNases and RNases offers protection from viral and bacterial diseases. Since breast milk protects the infants from infec tions until the immune system is developed, this raises the possibility that catalytic Abs like nucleases, may possess a protective role.     

Determination of oxytocin in milk of cows administered oxytocin

To address people's concerns of exogenous oxytocin (OT) administration to lactating bovines, a study was undertaken to (a) establish an enzyme immunoassay (EIA) for OT determination in milk, (b) quantify OT in milk of cows administered OT, and (c) study influence of pasteurization on OT stability in milk. A sensitive EIA validated according to the criteria of European Union—Decision 2002/657/EC was developed for OT in skim milk in an analytical range of 10-250 pg mL⁻¹ with a decision limit (CCα) of 30 pg mL⁻¹ and detection capability (CCβ) of 41.5 pg mL⁻¹. Milk samples collected from cows (n = 38) administered either 25 or 50 IU OT prior to milking were investigated for the presence of OT. There was no significant difference among both groups with the mean concentrations of OT being 15.8 and 14.9 pg mL⁻¹ for cows subjected to 25 and 50 IU OT administration, respectively. The OT levels in skim milk of control cows (n = 30; untreated) were basal (around 10 pg mL⁻¹). All the analyzed milk samples were below the CCα value of 30 pg mL⁻¹. Pasteurization of OT spiked milk samples at different temperature and sample holding conditions reduced the immunological activity of OT to 43% at 110 °C. However, no further decline occurred in the immunological activity with increased pasteurization temperature and time. It was concluded that the milk OT concentrations after OT administrations were minimal and below the assay decision limit. However, OT was quite stable to pasteurization in OT spiked milk.     

液相色谱-质谱联用测定乳及乳制品中29种性激素

建立了乳及乳制品中29种性激素的液相色谱串联质谱检测方法.试样经乙腈蛋白沉淀,乙酸乙酯再提取,HLB柱净化,Shield RP18和HSS T3色谱柱梯度分离,并以内标法计算结果,方法检出限为0.1～0.5 μg/kg;回收率在70％～120％之间;相对标准偏差在1％～20％之间.本方法重现性好,准确度高,且检测成本较低,适用于日常样品的检测.